Mushroom rice Biriani is a taste from far east ready to take you to other places
Mushroom rice Biriani
50 g butter
1 to 1.5 kilos of mushrooms cut in four
20 cardamom seeds
2 tablespoon of sweet cumin
2 tsp of fresh coriander
3 cloves garlic chopped
2 onions chopped
2 tsp. chopped almonds
50 g raisins
300 g basmati rice
1 / 2 teaspoon of sweet curry
2 boiled eggs cut into small pieces
Put the butter to melt in wide pot. Add the mushrooms and fry for 5-6 minutes until golden brown. Remove with a slotted spatula and keep warm.
Put in pot herbs, garlic, onions, almonds and raisins. Fry for 5-6 minutes. Add the mushrooms with a little water, cover the pot and let simmer for 25 to 30 minutes, until well softened. Add some more water if necessary.
Meanwhile boil in salted water, basmati rice for 8-10 minutes to absorb liquid and are granular.
You put in the center of a platter of rice, sprinkle with the curry and put all around the mushrooms. Garnish with eggs and fresh parsley leaves and serve.
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